Chicken Marsala by Emeril
"This is the tastiest chicken marsala receipe I have ever had. It is by Emeril Lagasse. It has a bit of a kick to it too!"
photo by JoAnn
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1⁄2 cup flour
- 2 boneless skinless chicken breasts, cut in halves and pounded thin
- 1 tablespoon olive oil
- 4 tablespoons butter
- 3 cups sliced mushrooms
- 3⁄4 cup marsala
- 1 cup chicken stock
- salt & freshly ground black pepper
- chopped chives (to garnish)
-
Emerils Essence creole seasoning (makes 6 T combine all ingredients store in an airtight jar)
- 2 1⁄2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano leaves
- 1 tablespoon thyme
directions
- In a shallow bowl or plate combine the flour and 1 T. of the Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove excess.
- Heat the oil in a large skillet over med-high heat until hot. Add 1 Tablespoon of butter and cook the chicken breasts until golden brown on both sides about 3 min per side. Transfer to a plate and set aside.
- Add 1 T. of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. when the wine has reduced by half add the chicken stock and cook for 3 minute or until sauce has thickened.
- Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened about 5-6 minute.
- Swirl in the remaining 2 T of butter, add salt and pepper to taste.
- Serve with mashed potatoes or rice. Enjoy!
Questions & Replies
-
In Emerils recipe for chicken Marsala what is meaning of Essenes
Reviews
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Best chicken Marsala recipe ever. I have been making it for years and years and it’s always a request by friends and family when Taylor visit. I also double the sauce. It is so delicious!! -
Best chicken marsala ever! The chicken is a spicy kick with the sweet nuttiness of the marsala. I always double the marsala sauce recipe. Great over mashed potatoes. -
I love this recipe. I also brown some onions and par boil par boil some sweet potatoes and white potatoes and toss in at the end. It is than a 1 pot meal.
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I discovered this recipe in 2009. I always use this recipe when making chicken Marsala. I increase the ingredients a bit for more of the sauce. Just seems to get sucked up by the chicken. The essence is amazing. I use it in other dishes too.
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I add a little of the leftover flour mixture to the mushrooms while I cook them. Thickens it up much better!
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Tweaks
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The tweak given to the dish is seasoning the chicken before dredging in the seasoned flour. Also, when sautéing the mushrooms , season them too. -
After I’ve browned chicken and mushrooms I transfer to baking dish, add shredded Swiss cheese and bake 375 for 30 minutes. Serve over mashed potatoes. -
This recipe is my favorite! I use a pound of shiitake mushrooms, since they shrink down so much. I also started serving it over mashed cauliflower.
